anything else you think would be good inside of the egg rolls (optional)

How to make Baked Egg Rolls

Preheat your oven to 375 degrees Fahrenheit. Gather your ingredients.

Together in a pan with a bit of coconut oil, lightly sauté the vegetables.

Splash in some soy sauce. Add the garlic. I used a HEAPING teaspoon but I like garlic. And mix in the ginger.

By now your vegetables should be finished cooking. Be sure to drain any excess moisture from the pan. No one likes a soggy egg roll!

Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you’ll need for sealing the edges.) Fold in two of the corners or edges. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge. (It helps if you sort of tuck it as you are rolling.)

Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with olive oil (mmm… olive oil). Spray the tops of the egg rolls with the oil, too.

Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).

Together in a pan with a bit of coconut oil, lightly sauté the vegetables.

Splash in some soy sauce. Add the garlic. I used a HEAPING teaspoon but I like garlic. And mix in the ginger.

By now your vegetables should be finished cooking. Be sure to drain any excess moisture from the pan. No one likes a soggy egg roll!

Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you'll need for sealing the edges.) Fold in two of the corners or edges. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge. (It helps if you sort of tuck it as you are rolling.)

Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with olive oil (mmm... olive oil). Spray the tops of the egg rolls with the oil, too.

Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).

Just tried these and it did not work out for my family and I. The egg rolls has a stale crisp and my family did not like it 🙁 the flavors were great though. Maybe it was the type of egg roll wrap that I used? Can anyone recommend a brand of egg roll wraps that worked out for them?

Less than you’d think. haha. If you put too much, it’s really hard to roll them.. it’s kind of a trial and error thing. I liked to kind of squish the filling a bit so it was a little compressed too. Sorry I don’t have a measurement for how much.

These sound delicious! I have to ask (maybe I missed it) approximately how many egg rolls will this make? I want to make some for an international pot luck night with my mummy and me friends, but I want to make sure I bring enough!

I sautéed fresh mushrooms instead of using canned, and dipped the rolls in sweet chili sauce – they were absolutely delicious! Thank you for sharing a healthy alternative to a food I normally avoid 🙂 Despite other posts about their egg rolls not getting crispy, mine turned out perfectly crispy on the first try. They don’t have the same crispy texture as a fried egg roll, but more like a thick kettle chip, with a harder crunch. I only had enough filling for 9 egg rolls, which is strange because they appeared to be the same size as the ones in the photos. So, I guess next time I will just double the recipe to use up all the shells 🙂

Yum! I made the filling components one day and have assembled/cooked the eggrolls two separate times. Neither time could I get them to be really crispy, mostly hard. The filling is still delicious though and it’s worth the lack of crispiness to be able to eat eggrolls on WW. I combined a couple recipes/methods and added a little ground chicken. I dip them in a little bottled orange sauce mixed with some soy sauce. I have some leftovers in the freezer uncooked, a little filling in the freezer and several cooked ones in the fridge for another meal! With chicken, 4 of these baby’s are approximately 9 Weight Watchers Points!

For people who don’t want to print out so many recipe pages click “Print” then you should look for a “Print Preview”. It will show you the pages by numbers. If the recipe goes on a couple pages (example) pages 3 and 4 then make sure you set your printer to print pages 3 through 4. Then you won’t have to print out so many pages. This is how I’ve been printing out her recipes. It works for me.

Hi, I think your blog might be having browser compatibility
issues. When I look at your blog site in Ie, it looks fine but when opening in Internet Explorer, it has some overlapping.
I just wanted to give you a quick heads up! Other then that, terrific blog!

I agree, this site doesn’t work in IE but works well using Chrome. I followed a hodgepodge of this recipe and another 2 and loved the filling but agree that baking vs frying does deliver a harder shell than the lovely crumbly greasy deep fried version but is still pretty good and you feel better about eating them.

I’ve made these probably 4 times now -the first batch, we ate within 10 minutes of them coming out of the oven. Now I make double/triple batches, bake them and flash freeze them on a cookie sheet. When they are frozen, I dump them into a couple gallon sized bags for the boys to grab out and microwave…better for you than pizza rolls any day!

I use chicken…cooked and diced teeny tiny. Rotisserie chicken works. I season the chicken with a bit of ginger powder and sesame oil (just a few drops – it’s really strong) before I mix it in with everything else. Oh – and yes you do need to let your filling cool before you fill them. Also you need to drain the coleslaw really well – I wrap it in a tea towel and wring it out over the sink.

I have frozen these before baking and they turn out great. Place the egg rolls on a baking sheet and freeze them. Once frozen you can transfer them to ziplock bags. When you want to serve, just pull them out of the freezer spray with oil and follow the baking steps.

I love baked eggrolls and have made them often. I believe you should let the filling cool before you put it in the wrapper. Hot filling causes steam and the wrapper becomes wet. That moisture doesn’t help the wrapper to crisp! No, these do not taste like fried, however they are a great, healthy alternative that really allow the filling flavors to come through. I usually use sprouts and canned chicken breast that I saute’ with the cabbage and seasonings.

i dont know where my first comment went but here we go again..i used a rack on a cookie sheet ..i cooked them extra cause they were hard in places but mostly soggy wrapper…i read reviews and made sure thing were dry…very tasty but wrappers did not crisp up at all…did anyone else have that problem?

For CRISPY eggrolls…I let my filling cool down before rolling them up and then brush olive oil around them after they are rolled… Bake on cookie sheet at 350 degrees, turn them 2-3 times until golden brown

i made the egg rolls i added chichen and bean sprouts..i used a rack on a cookie sheet and after at least 40 minutes the egg roll wrappers were not crispy…actually some parts were really hard and the rest was soggy…i read every review and made sure everything was dry…they are tasty but wrappers were terrible…

I have frozen these before baking and they turn out great. Place the egg rolls on a baking sheet and freeze them. Once frozen you can transfer them to ziplock bags. When you want to serve, just pull them out of the freezer spray with oil and follow the baking steps.

[…] visit, I saw the recipe for these baked egg rolls. Yum. This girl loves her some egg rolls, and the baked version would be perfect for my new diet. I searched at Whole Foods for egg rolls wrappers, but walked away […]

Thank you SO much for this recipe. My family loved them. I did add chicken and a couple of green onions. Believe me when I say that they were devoured in seconds. lol Thanks again for sharing. Here is my version: http://scrumptiouscyn.com/homemade-baked-egg-rolls/

Thank you for sharing this recipe! I love egg rolls. I was surprised at how crisp and delicious this baked version turned out. I am a big fan of make-ahead freezer meals. I assembled a large batch of the egg rolls and placed them in a large zip-lock plastic bag for freezing. This let me cook just the number of egg rolls needed for each meal or snack. From frozen, I bake the egg rolls in a 425 oven for 12 minutes then flip them over and bake for 10-12 minutes more.

I make egg rolls all the time but I fry them…I think I will try baking them. Less fat that way. I have never tried putting my coleslaw mix in the oven to cook it but will try….I have always used my wok. I just use coleslaw mix, onion, broccoli, carrots, bean sprouts, and baked a small chicken breast chopped real fine and soy sauce. We take chinese mustard and use water to make it thin for dipping.

I could not find egg wrappers at the grocery. But, I found spring roll skins. They were a pain to use. You had to soak them in a pan of cool water for a couple of minutes. Then put them on damp towels. They stuck to each other and then fell apart in the oven. Wondering if the wrappers are the same way.

That doesn’t sound like the right way soften spring roll skins. Fill a pan with water, heat it on the stove just a little so the water is warm, completely submerge one skin at a a time for no more than 10 seconds. Too much time in the water and they fall apart.

The trick to using rice paper is use them with a soaking wet dish towel . use a pie plate with warm, water add 1 TBSP sugar ( makes them crispy)
do not have to soak papers. Just dip in the water and lay on wet dish towel. within seconds it will soft. co not let them touch or they will stick. I always use rice papers as they are not as thick as egg roll papers.

Wondering if you’ve made them and tried to freeze them? How they hold up? If you’re better off assembling them and flash freezing on pan and then store them in bag in freezer until wanting to cook 9and can bake in oven at that point? Or baking them and than freezing them and just reheat in microwave? I’m guessing the first would be better, but I didn’t know if anyone has tried to freeze them and how they held up to it?

This is the first recipe of many I’ve tied that I’ve liked enough to go leave a comment. These were better than takeout! I also was really surprised to find after calculating everything they came out to around 75 calories each. Now they *really* taste better than take out!

These are some seriously good, easy to make egg rolls! I made them as described but also added chopped chicken. They were amazing and a big hit. Thanks so much! I’m pretty sure they’ll be a staple around here from now on 🙂

These look really good.
I use Simex Lumpia wrappers for my eggrolls and I wrap them twice. They are light and very crispy. I use to fry them. I am looking forward to baking them.
What temperature do I set the oven?

Wow! Love these… made them twice now.. super easy and so super good!! I add some baby bella’s all chopped up (we love mushrooms)! May try some bulk sausage next time for my meat loving hub. Thanks for the recipe!

i have been baking egg rolls for years now, i make a BIG batch then freeze what i am not going to use, then bake them when ever i feel like eating an egg roll. always comes out crisp for me, so i would freeze before baking.

I prefer to use a Broccoli Slaw to regular coleslaw – the shreds are a bit bigger. Saute the Broccoli slaw with onion and garlic – add any other tasties you wish. I like chicken or baby shrimp in mine 🙂

[…] friday – veg stirfry with rice! green peppers, red peppers, mushrooms, onions, pea pods (you know what i mean), bean sprouts, broccoli…fry it up, sauce it up, and eat! i’ll probably use a “chinese fried rice” side kick, they were on sale last week. i may also add some tiny cubed chicken in the rice, you know, because i’ll have some handy if i’m feeling really into it, i might also attempt these baked egg rolls…pinning!! […]

This is a great recipe, but the format makes it really hard to follow. It was a big pain to keep scrolling all the way up and down the zillion pictures to find out how much garlic I needed, and then what the next step was, and then all the way to the top again to find out how hot the oven was…Maybe have a more readable recipe at the beginning or end?

i just tried it. i hated deep frying them because for one i do not have a deep fryer and baking them are just easier XDi run out of egg roller warpers so i used the round warpers i had. both tastes so good; the reason i run out of warper is because i had to much cole slaw and not enough gound beef or warpers, but it worked out in the end. i am gald i do not have to use my big pots for deep frying anymore. and also baking is better for me and my dad will be happy that i am not eating deep fryed stuff anymore ^-^also the round warpers time is cut in halve because for one they are smaller and two there not much filling in them

I finally made this — it was so easy and tasted great! I used some homemade apricot jam we were given as the base for a dipping sauce — apricot jam, ginger, rice vinegar, red pepper flakes, maybe some garlic powder? Sort of like a plum sauce, but an apricot ginger version.

Hey, I tried these this weekend and they were great! I found it made 24 egg rolls – there were 24 wrappers in the package – and had a little filling left over. I used fresh raw mushrooms (8 ounces of sliced baby portobellos) and sauteed them with the bean sprouts in a little olive oil first.

I also found that I greatly preferred to use olive oil as the oil to put on the outside of the egg rolls; it seemed to make them get crispier.

How many egg rolls does this recipe make? I’m going to try this recipe for my campers and I need an idea of how many I can get per batch. Thanks so much. I hope these are as good and simple as they look!

Lorri, do you have a steamer basket that fits inside or over one of your pots? That way you’d be able to steam the cole slaw mix without it sitting in a bunch of water.
If not, cooking it in about half an inch of water (with the lid on) for a couple minutes would probably be fine.

They freeze just fine. Make sure you put them on a sheet pan and freeze them without the sides touching and then you can package them up in a freezer bag and pull them out to cook directly from frozen 🙂

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